Bengali Style Vegetable chop is a popular street food in West Bengal particularly in Kolkata. Beetroot, carrot, peanuts and other vegetables are cooked and coated with breadcrumbs then deep fried till golden brown and served with kasundi (A mustard based sauce) and onion cucumber slices. Being loaded with vegetables it is a great after school snack.
Without onion, without garlic, just with some chilies, ginger, peanuts, potatoes, carrots and mainly the BEET ROOT could make these awesome Vegetable Chops!
These fried crisp Bengali Style Vegetable Chops can be compared to croquettes or cutlets and have a slight sweet taste due to the addition of beetroot, carrot and peanuts. Very different in taste as compared to the regular Veg cutlets or Kabab.
Many Bengalis are known for their weaknesses for fish, sweets and tele bhajas (deep fried) and this Vegetable chop is one of those deep fried love which is crispy & slight sweety soft from inside.
These crispy chops are really tasty - you can enjoy with your tea in the afternoon and even healthy if prepared in the air fryer instead of deep frying. No doubt these Vegetable Chops deep fried in oil are tastier than prepared in the air friyer. So the Vegetable Chops deep fried in oil can be eaten occasionally guilt free.
Author : Ruby Mukherjee
Servings : 6
Preparation Time :
30 minutes
Making Time :
20 minutes
Total Times :
50 minutes
Nutritional Breakdown (Approx. per 60g piece) :
Calories : 120–165 kcal
Fat : 5–9.5g
Carbohydrates : 14–18g
Protein : 2–5g
Sodium : Varies, but can be high in street-style versions.
Key Considerations
Cooking Method:
Deep-fried chops have higher fat and calorie content compared to air-fried or shallow-fried versions.
Ingredients: Primarily composed of root vegetables (potatoes) for binding, with added mixed vegetables, spices, and breadcrumb coating.
Dietary Value: While they provide essential nutrients from vegetables, they are considered a high-calorie snack, making them suitable for moderate consumption.
For a healthier version, reducing oil usage or using an air fryer can significantly decrease the fat content.*
*Source: Google
Bengali Style Vegetable Chops**
INGREDIENTS :
2 medium size Beet Roots finely cut into pieces.
1 medium size Carrot finely cut into pieces
2 medium size Potato
Peanuts roasted & half broken - 2 tablespoons
Ginger grated - 2
teaspoons
1 Green Chillie finely chopped
Cumin, coriander and fennel seeds 1/2 teaspoon each
Homemade Garam Masala (made from cloves, cardamom & cinnamon only) 1 teaspoon
Salt to taste
Sugar 1/2 teaspoon
(Optional)
3 tablespoon Flour mixed in water
Breadcrumbs 4/5 tablespoons
COOKING PROCESS :
Boil Beetroots, Carrots and then mash.
Boil Potatoes and then mash.
Dry roast Cumin, Coriander and fennel Seeds and ground the seeds to powder forms.
Take some oil in a pan, fry green chilies and ginger paste for 1 minute. Add the mashed beetroots and carrots and sauté well in medium to low flame for 10 minutes. Now add the boiled mashed potatoes, salt, sugar (Optional), roasted cumin, coriander and fennel powder and the garam masala powder.
Mix well for another 10 minutes. Lastly add the peanuts and mix again.
Cool the mixture and make round/ oval or cylindrical shaped Vegetable Chops, size as per your choice.
In a separate bowl, mix the flour with little water to get a thin batter. Dip each chop/cutlet in the batter and then roll them in bread crumbs to get a nice coated texture on all the sides. Or you can dip each chop in the batter, roll this in bread crumbs. And again dip the chop in the batter and roll this in bread crumbs again to make this double coated.
Deep fry the chops in hot oil in medium flame until golden brown.
Serve these Bengali Style Vegetable Chops with onion rings and tomato ketchup.
You can serve this Banglali Style Vegetable Chop with Kasundi or Dhaniya Pudina Chutney (Green Chutney), Date and Tamarind Chutney | Khajur Imli Chutney and Slices of cucumber, onion during evening to enhance the taste of these Vegetable Chops.
Please try this Bengali Style Vegetable Chop Recipe at home and enjoy.
**Picture.Source : Printerest
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